Tex-Mex Chili
Unleash the warmth of this Tex-Mex chili, a perfect blend of spices, vegetables, and beef that's ideal for chilly days.
Ingredients
- 24 oz lean ground beef
- 2 cups beef broth
- 1 ½ cups mild salsa
- 1 cup refried beans
- 1 cup Colby Jack cheese shredded
- 1 cup cherry tomatoes
- 1 cup frozen medley corn, carrots, peas, etc
- ½ cup onion chopped
- ½ cup sweet bell peppers chopped
- 3 tablespoons garlic minced
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1 tablespoon chili powder
- ¼ teaspoon Da Bomb hot sauce
- 2 tablespoons unsweetened cocoa powder
- salt & pepper to taste
FOR TORTILLAS:
- 2 tortillas cut into strips
- cooking spray
- fresh lime for spritzing
Instructions
- In a large pot over high heat, cook and crumble the ground beef until it is no longer pink. Rinse the beef in a strainer under warm water and return to the pot.
- Reduce the heat to medium-high. Add the frozen vegetable medley and cook until mostly thawed. Stir in the onion, garlic, and sweet peppers. Cook until tender, stirring occasionally.
- Toss the whole cherry tomatoes into the pot. Season with cumin, coriander, and chili powder, stirring until the tomatoes have softened and begun to release their juices.
- If using, add a tiny dab of hot sauce. Stir the hot sauce into the beef along with the mild salsa. Pour in the beef broth and bring to a rolling boil.
- Add the refried beans to the chili and reduce the heat to medium-low. Simmer, covered, for 45 minutes to an hour, or until the chili has thickened. Uncover and let cook for an additional 15 minutes on low heat.
- Optional: Cut the tortillas into long, thin strips. Spray lightly with cooking oil, then roll into coils (optional). Preheat the oven to 375°F while the chili cooks. Place the rolled tortillas on a baking sheet greased with cooking spray and bake until crisp and golden, about 3-5 minutes.
- Serve alongside tortilla chips, cheddar cheese, and sour cream. Garnish with fresh cilantro and a squeeze of lime.
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